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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Eggs Benedict Casserole Recipe

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This recipe for Eggs Benedict Casserole is from Tried & True Recipes - Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. milk
8 lg. eggs
3 stalks green onions, chopped
1 tsp. onion powder
1 tsp. salt
¾ lb. Canadian bacon, cut into ½ in. dice
6 English muffins, cut into ½in. dice
½ tsp. ground paprika
Hollandaise Sauce
1 c. milk
1 (.9oz.) pkg. Hollandaise sauce mix
¼ c. margarine
Directions:
Directions:
Grease a 9x13in. baking dish with cooking spray.
Prepare casserole, Whisk together milk, eggs. green onions, onion powder and salt in a lg. bowl until well combined. Set aside.
Layer ½ of the Canadian bacon in the prepared baking dish. Cover with English muffins. Top with remaining bacon, then pour egg mixture over everything. Cover with plastic wrap and refrigerate, 8 hrs. or overnight.
Preheat oven to 375º F.
Remove the plastic wrap from the baking dish. Sprinkle casserole with paprika and cover the dish with aluminum foil.
Bake in the preheated oven until eggs are nearly set, about 30 min. Remove the foil and continue baking until eggs are completely set, about 15 min. more.
When casserole is almost finished baking, make sauce. Whisk together remaining milk and Hollandaise sauce mix in a sauce pan over med. heat. Add margarine, cook stirring frequently, until boiling. Reduce heat to med. low and simmer, stirring constantly, until thickened, about 1 min.
Slice casserole into 10 pieces. Drizzle warm sauce over each piece
Preparation Time:
Preparation Time:
total 9 hrs. 10 min.

 

 

 

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